Due to the cool climate in Miyazaki prefecture, the first harvest takes place in early May. For their best Sencha (Tokujou), farmers mainly harvest the fine leaves of the shrub variety Saemidori. In the humid and cool climate of the region, these varieties develop an incredibly flowery sweetness. This fine tea is steamed a little longer than usual. The leaf structure is very delicate and the leaf material is dark green. The infusion is bright green with slight cloudiness due to the longer steaming time. Tokujou Sencha smells delicately floral and tastes soft with deep umami and sweetness.

Harvest - 05.2023

Post processing from Aracha - 11.2023

Brewing suggestions:

1 tsp. (2,5g.) / 200ml

70° C
60 seconds for the first infusion, 30 second for the second and third.